JPG' alt='Bake Frozen Apple Pie' title='Bake Frozen Apple Pie' />The Best Apple Crumb Pie Ever November 1, 2. The Best Apple Crumb Pie Ever This post may contain affiliate links. Please read my disclosure policy. The Best is a pretty big statement and not one I take lightly and The Best fits this Apple Crumb Pie perfectly I first served this up at Thanksgiving and it was a HUGE hit  and a pie that is often requested but never lasts longIf youve ever read my blog, youll know Im a HUGE fan of apple desserts  youll find everything from Apple Pie Tacos and Baked Apple Pie Roll Ups to Apple Pie Egg Rolls. This one is in my top 2 for sure Its always perfectBe sure to cut your apples fairly thinly and stack them nice and high because they will shrink a little bit If you notice the topping starts to brown too early, place a small square of foil over the middle. Note  Be sure to keep an eye on your crumble topping. If it starts to brown too early, place a small piece of foil on top to keep it from burning. The BEST Apple Crumb Pie Loaded with fresh tart apples topped with a sweet brown sugar crumble, this is one recipe that will be requested over and overYield 8 servings. The Best Apple Crumb Pie EverThe Best is a pretty big statement and not one I take lightly and The Best fits this Apple Crumb Pie perfectly Ingredients 1 frozen or homemade pie crust. Topping. 1 cup flour. Filling. 8 Granny Smith apples. Directions Preheat oven to 4. F. Topping. Combine all topping ingredients using a fork until completely mixed and crumbly. Filling. Peel, core, and slice apples into thin slices approximately 18 inch. Toss apple slices with sugar, lemon juice, cinnamon, nutmeg and flour. Layer apple slices in pie shell it will be really full and pour any leftover juice over the apples. Top apple slices with topping and pat it down over the apples. Place pie pan on a cookie sheet they tend to drip over if really full, this will save your oven. Bake at 4. 50 for 1. Poke the center of the pie to make sure the apples are soft all of the way through. Serve warm or room temperature. Notes Be sure to keep an eye on your crumble topping. If it starts to brown too early, place a small piece of foil on top to keep it from burning. Holly Nilsson for Spend. For pies with both a top and a bottom crust, such as deep dish apple or cherry pie, allow the frozen crust to defrost for about 15 minutes. Prick the bottom crust. Hey everyone Its Jenn back from Deliciously Sprinkled with a delicious, nobake pie recipe perfect for summer This NoBake Strawberry. This deep dish apple pie is one heck of a crowdpleaser This is the apple pie to end all apple pies, and the only apple pie recipe youll never need. Parchment paper, wax paper or foil Pie weights, dry beans or uncooked rice Blind baking a pie crust is essentially prebaking it. Blind baking a pie crust is usually a. A good pie for the diabetic or for someone watching their weight. Contains no artificial sweetenersWith. Pennies. com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying andor pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here. More Recipes youll loveApple Pie Cookies Banoffee Pie Apple Pie Cupcakes ow to Make The Best Apple Crumb Pie Ever Pin It. Pin now to save it for laterFollow Spend With Pennies on Pinterest for more great tips, ideas and recipes This post may contain affiliate links. Please read my disclosure policy. About the author. Rum Punch Recipe. Holly Nilsson. Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cookHow to Bake an Apple Pie. Written by Diana of Spain in Iowa. The temperatures are dropping and school has officially started. This is my first time as a parent with a child at school and I have to admit, the first couple of weeks I was heartbroken. I missed my little guy during the days and what made it worse, he was having a rough time being away as well. Now that hes adjusted and quite happy to be in kindergarten, Ive been on the upswing. I have found myself with more time on my hands and, in this season, there is nothing more relaxing than baking an apple pie. All photos by Diana Bauman. With my 3 year old at home, weve been able to turn up the music, dance and bake. Theres so much freedom and peace in listening to good music and playing in the kitchen. Whats even more rewarding is that the older boys are happy to see what youve created after a long day of school and work. Im starting to enjoy these school days and the season in which I have found myself. So, with fresh local apples at every farmers market or your neighbors tree lets have some fun. Lets bake an apple pie First Things First, Lets Make Our Own Pie Crust. With only a few simple ingredients and a food processor, making a pie crust can be simple and quick to make. This is my go to recipe for a buttery, rich, flaky crust. A traditional French Pte Brise. For a perfect crust every time Keep all ingredients cold. Do not over process the dough. Use ice water. Allow your finished dough to rest in the refrigerator for at least 1 hour. For my pie crust, I grind my own whole wheat grain using soft white wheat berries. This is what you would find at the store called Whole Wheat Pastry Flour. In my opinion, store bought whole wheat flour does not compare to milling your own grain at home. Its much heavier and in my opinion, gritty. If you do not grind your own grain, I would suggest using an unbleached all purpose white flour. For a video tutorial for this pie crust, head over to A Little Bit of Spain in Iowa and join me in my kitchen as I mix it upIngredients for a two crust pie 2 12 cups flour. This is quite a gap in measurements, however, since I use freshly milled grains, its much lighter and I only need around 6tbls of water. If youre using store bought flour, you will most likely need anywhere from 8 1. Method 1. In a food processor combine the flour, salt and sugar. Blend to incorporate. Cut the butter in small pieces, making sure to not handle it too much. Your hands will give off quite a bit of heat and its important to keep your butter as cold as possible. Add the butter to the flour mixture and pulse 6 8 times or until the mixture resembles a coarse grain. Do not over process. Add 1 tablespoon at a time of water and pulse. Continue to do this until the dough just begins to hold together without being wet or sticky. Again, do not over process. The dough should not stick together in a ball shaped form. It should just begin to hold. Once youre at this stage, empty the dough pieces onto the counter and shape quickly into a rounded ball. Divide into two balls. Quickly shape each piece into a disc and wrap in plastic. Do not overwork. Place the dough in the refrigerator for at least 1 hour before using. The dough will keep in the refrigerator for 2 weeks or frozen for up to a month. Lets Bake a Naturally Sweetened Apple Pie. Now that our pie crust has been made, putting together a filling for apple pie is a breeze. Whats great about this version is that it uses real maple syrup as the sweetener. Its sweet maple flavor lends itself beautifully to the apples and cinnamon no one would ever guess that a granulated sugar wasnt used. Ingredients 7 large local apples, Some prefer tart, others dont. Its up to you which variety to use, peeled and sliced thinly. Method 1. While peeling and slicing your apples, place in a large bowl and add the juice of 12 a lemon. Make sure to toss the apples in the lemon juice as you keep adding them to the bowl to prevent from discoloring. Once all the apples have been peeled and sliced, add the butter and maple syrup to the bowl. Mix well. In a smaller bowl, combine the cinnamon, nutmeg and flour. Add to the apples and toss to incorporate. Roll out one pie crust and line into a pie dish. Add the apple mixture into the pie crust, making sure to drizzle any remaining liquid on top. Roll out the top pie crust, cutting out any decorations into the crust. Carefully, lift the top pie crust and cover the pie. Pinch the sides of the pie closed and sprinkle with organic sugar. Bake at 4. 50F for 1. Lower the heat to 3. F and continue to bake for an additional 4. Allow to rest for at least 1 hour before you cut through. The liquids will thicken as it cools.